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Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils |
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| Authors: | Manel Issaoui Ines Gharbi Guido Flamini Pier Luigi Cioni Alessandra Bendini Tullia Gallina Toschi Mohamed Hammami |
| Affiliation: | 1. Lab‐NAFS ‘Nutrition ‐ Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Monastir, Tunisia;2. High Institute of Applied Sciences and Technology of Medenine, University of Gabes, Medenine, Tunisia;3. Dipartimento di Farmacia, University of Pisa, Pisa, Italy;4. Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Cesena (FC), Italy |
| Abstract: | The influence of the extraction system (continuous vs. discontinuous) and the degree of freshness of olives on the chemical composition and the quality of Chemlali and Chétoui virgin olive oil has been studied. Analytical data mainly concerning the volatile and sensory profiles revealed statistically significant differences in relation to the extraction system. All quality indices and sensory characteristics showed statistically significant differences associated with the degree of freshness of fruits. These results further confirm the general consensus that volatile compounds can be very useful as biomarkers of the quality of virgin olive oil and show correlations with the sensory characteristics. |
| Keywords: | Olive freshness olive oil extraction system sensory characteristics virgin olive oil quality volatile fraction |